Meet Janet; Taking Away the Blues of Billing

Janet is our billing manager, featured in this quarter's Stefano Dental newsletter. She goes above and beyond to make sure our patients can comfortably afford their treatments and dental care. She also does her best to ensure that our patients receive the most out of their insurance benefits.

Janet relocated to South Florida in 2012 but continues to do a fantastic job supporting Stefano Dental remotely.  Outside of the office, she and her boyfriend Doug enjoy spending time outdoors, relaxing by the pool, boating, traveling and best of all spoiling their two Australian Shepherds: Beanie and Boomer.

As part of our quarterly newsletter tradition, we always like feature our staff's favorite recipes. Janet chose Ina Garten's Perfect Roast Chicken. Try it this weekend!

lna Garten's Perfect Roast Chicken

INGREDIENTS:
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 spriggs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

INSTRUCTIONS

1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
3. Roast the chicken for 1 to 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Enjoy!